Mid-ocean citrus salad

Contributed by Preston Maring, MD

Mid-ocean citrus salad

I know citrus is not yet in season locally — however, copied here is one of the comments I got from a reader who's out in the middle of the ocean. She wrote in response to reading about the roasted strawberries.

"This sounds so good... I'm in the navy so I'm out in the middle of the ocean but as soon as I get home ill be baking up a storm...We have apples, oranges, kiwis, and grapefruit onboard... is there any way I can make something good out of that instead of just eating it plain like I do every day?"

I am exploring some ideas for you to share with your shipmates, will test them out, and post them on the sight. Stay tuned. There will be lots of good things to try when you get back home. 

I went to my local grocery store where I found oranges and grapefruit shipped in from somewhere. The lettuce and the avocado were from closer to home.

Joyce Goldstein's Mediterranean Fresh one-dish salad cookbook came through again. I modified her recipe a bit to fit some of what's available on the Navy ship.

Servings: 4


  • 2 small grapefruits
  • 2 oranges
  • Lettuce
  • 1 avocado if you have one on the boat
  • Shrimp or squid if you have it
  • 3 tablespoons grapefruit juice
  • 3 tablespoons orange juice
  • 1 heaping tablespoon of orange zest
  • 4 tablespoons olive oil
  • Salt and pepper to taste


  1. Slice the top and bottoms off the grapefruits then cut the peel off following the contours. Over a bowl, try your best to cut out the segments from between the membranes. This doesn't work too well. I ended up with some membrane stuck to the segments. Do the same with the oranges.
  2. Squash a few of the segments to get the juice you need and eat them. This will still leave many segments for the salad.
  3. Whisk all the dressing ingredients together. If desired, add some of the dressing to a non-stick skillet, heat it, and cook the shrimp or squid.
  4. Arrange some lettuces on a plate. Drizzle them with a little dressing.
  5. Slice the avocado in half. Whack the pit gently with the sharp edge of your chef's knife and rotate it horizontally 1/4 turn. The pit comes out cleanly (this is a very cool trick). Slice the avocado into wedges and the peel comes off easily. Cut the wedges into chunks.
  6. Add the avocado and remaining dressing to the citrus segments and toss gently.
  7. Arrange this mixture on top of the lettuces and top with the seafood if you wish.

Nutrition information (per serving)

  • Calories: 292
  • Total fat: 21 g
  • Saturated fat: 3 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 104 mg
  • Total carbohydrate: 27 g
  • Dietary fiber: 8 g
  • Protein: 3 g

Note: Nutrition calculation does not include added shrimp or squid.